International cuisine

Question 1

What do we need to know to plan a menu? 9 things

Answer 1

• Cultural and socioeconomic situation.
• Seasonality/product. Also what people want during different seasons.
• Number of servings.
• Age and type of costumers.
• Budget of different departments.
• Allergies and dietary requirements.
• Available equipment.
• Nutrition.
• Budget.

Question 2

Purpose of menu externally? 8 things

Answer 2

• Design
• Communication
• Logo
• Behaviour
• Language
• Mission
• Vision
• Culture

Question 3

Purpose of menu internally? 3 things

Answer 3

• Kitchen equipment.
• Production planning.
• Staff hirering.

Question 4

Different types of menus? 6 types

Answer 4

• Staff
• Speciality
• Business lunch
• Gala menu
• Menu by age progression
• Diet menu

Question 5

Prerequisites of menu planning. 6 things

Answer 5

• Products / merchandise knowledge
• Nutritional concepts
• Cost calculation
• Kitchen material & equipment
• Menu structure & proper hiring
• Costumer trends / preferences.

Question 6

How much is 1 kcal?

Answer 6

1 kcal = 1000 cal

Question 7

How to calculate calories?

Answer 7

100g*amount used in recipe/100

Question 8

What are the macronutrients?

Answer 8

• Proteins
• Lipids
• Carbohydrates
• Water

Question 9

Definition of nutrition?

Answer 9

Science that studies nutrients and other substances in foods and in the body and how these relate to health and disease.

Question 10

Biological reasons to eat and drink?

Answer 10

• Building and maintaining all parts of the body
• Oliling the system.
• Comforting the body
• Fuelling the engine.

Question 11

At what point does carbohydrates have a low glycemic index and what does it mean?

Answer 11

Carbohydrates with a low G1 values (55 or less) are more slowly digested, absorbed and metabolised and cause a lower and slower rise in blood glucose and therefore also insulin levels.

Question 12

Types of cabohydrates?

Answer 12

• Sugar
• Starches
• Fibre

Question 13

What are the essential fatty acids?

Answer 13

Omega-3 & Omega-6

Question 14

What it’s the type of fatty acid of omega-3 and omega-6?

Answer 14

Polyunsaturated fatty acids.

Question 15

What it’s the type of fatty acid of omega-9?

Answer 15

Monounsaturated fatty acid. Helps bring down cholesterol and supports immune system.

Question 16

How much water does an adult need a day?

Answer 16

2 to 2.5 L

Question 17

What’s the job of the head chef in terms of menu planning?

Answer 17

Plans purchases, organizes deliveries and plans the work.

Question 18

What’s the job of the purchasing department in terms of menu planning?

Answer 18

Places orders with suppliers.

Question 19

What’s the job of the head of restaurants in terms of menu planning?

Answer 19

Plans visuals and communication.

Question 20

What’s the job of the finance department in terms of menu planning?

Answer 20

Checks that the purchases comply with he financial budget.

Question 21

What are the software used for? 4 points.

Answer 21

• Standard recipe data.
• Optimized food costing management.
• Nutritional information.
• Centralized storage of information, and link to other systems.

Question 22

Information in the software? 4 points

Answer 22

• Name of the recipe.
• Number of portions.
• Exact needs.
• Products.

Question 23

4 main costs in restaurants?

Answer 23

• Labour costs 53.5%
• Food cost: 26.7%
• Other costs: 32.7%
• Taxes 5.6%

Question 24

Menu engineering analyses/sales mix matrix. 4 things

Answer 24

Plow horses: Low profitability, high transaction count.
Dogs: Low profitability, low transaction cost.
Stars: High profitability high transaction cost.
Puzzles: High profitability, low transaction cost.

Question 25

Two ways to measure profitability?

Answer 25

1) Contribution margin.
2) Breakeven point

Question 26

Contribuition margin formula

Answer 26

Sale price - food costs

Question 27

Breakeven point formula for unit

Answer 27

fixed costs / contribution margin.

Question 28

Breakeven point formula for currency

Answer 28

1) contribution margin / revenue
2) Fixed costs / answer

Question 29

Fat soluble vitamins

Answer 29

A,D,E,K

Question 30

Water soluble

Answer 30

Vitamin C, B2, B3, B5 etc.

Question 31

Ways vitamins are not perserved

Answer 31

Kept too long, cooking in a lot of water, heated too much/too long

Question 32

Cooking temperature of destruction of vitamins

Answer 32

60-75: Vitamin C
70-100: Hydrolysis of proteins
90-95: Vitamin A+B
100: Mineral salts
110: Fat-soluble vitamins other than A+B
120: All

Question 33

Where does minerals originate from?

Answer 33

Earth and ocean.

Question 34

What are the essential minerals?

Answer 34

• Calcium
• Chlorine
• Magnesium
• Phosphorus
• Potassium
• Sodium

Question 35

What are trace minerals?

Answer 35

Small quantities are needed.

Question 36

How much salt should be eaten pr. day?

Answer 36

6 g.

Question 37

Example of nutrient interaction?

Answer 37

Vitamin D + Calcium = Helping fixing the bones

Question 38

How many kcal in lipids?

Answer 38

9kcal/g

Question 39

How many kcal in alchol?

Answer 39

7 kcal/g

Question 40

How many kcal in proteins?

Answer 40

4kcal/g

Question 41

How many kcal in carbohydrates?

Answer 41

4kcal/g

Question 42

How many calories should be eaten pr. day?

Answer 42

2000-2700

Question 43

How to calculate the Basal metabolism?

Answer 43

weight x 100 x 0.23

Question 44

How is a joule defined?

Answer 44

1 joule = lifting 205g. 1 meter.

Question 45

How is a calorie measured?

Answer 45

Amount of heat required to raise the temperature of 1g water by 1°.

Question 46

How many portions of fruit & veggies pr day?

Answer 46

min. 5 servings

Question 47

compostion of a plate?

Answer 47

1/4 starch, 1/4 protein and 50% veggies + fruit